Yesterday was our vegetarian day, which you’d think would make a manly man like The Greek “Hulk smash!” angry, but this salad is so flavorful and delicious that it’s turned even this paragon of manhood into a rabbit (his word).
If, like my best friend, you hate cilantro, feel free to experiment with other dressings. Perhaps something spicier? Perhaps some ranch with a little chili powder added?
Ooh! Or a 50/50 mix of ranch dressing and barbeque sauce – that dressing will change your life! Try it. You will weep tears of gustatory gratitude and laugh at the suckers who still go out to eat when you can make it at home.
Okay, so crying and laughing might make people question your bipolar status, but don’t let ’em get you down. Ain’t no shame in loving your own food!
This entire recipe (4 servings? as a main dish) cost about $9 or $2.25 per serving. If you can’t go without some animal flesh, this is also great with some grilled chicken sliced over the top.
Southwestern Chopped Salad (with Cilantro Dressing)
- large head of romaine lettuce
- 15 ounce can of black beans
- 1 large orange bell pepper
- 1 pint cherry tomatoes (I used 2 medium ripe-on-the-vine tomatoes, chopped)
- 2 cups corn (frozen, thawed)
- 5 green onions
- Remove the crusty outer leaves from the romaine, thoroughly wash and dry the remains and chop into bite-size pieces.
- Chop up the pepper, tomatoes and green onions. Add to romaine in a large bowl and mix to combine.
- Toss with desired dressing.
Creamy Cilantro-Lime Dressing
In a blender or food processor, add the following ingredients and puree until smooth.
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 -2 garlic cloves
- 1/4 cup olive oil
- 1-1/2 teaspoon white vinegar
- 1/8 teaspoon salt
Taste and adjust seasonings if necessary.
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